Gluten-free lemon drizzle cake

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• una

  20 June 2011

  una rated and commented on this recipe

  

  This cake was delish, lovely texture. You would never know there was mash in it! will make again. :)

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• sophieredican

  27 June 2011

  sophieredican rated and commented on this recipe

  

  Really nice cake. I used fine corn meal (polenta) instead of almonds and was yuuuuuuuuuuuum!!!

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• evijablue

  04 July 2011

  evijablue rated and commented on this recipe

  

  Lots of people asked me for the recipe. Big success!

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• BrightonBaker

  07 July 2011

  BrightonBaker rated and commented on this recipe

  

  Great cake - made it a few times, although it does have a tendency to split when I add the final bit of egg but I'm eventually able to bring it back under control! Like others it also takes quite a bit longer in my oven. Floury potatoes are the best - ask for ones with a mild flavour if you can (if you buy expensive potatoes you can taste them in the cake) and mash them well after ricing (I don't add any extra milk or butter to the potatoes). Wondering if anyone has scaled this recipe up or tried icing it with sugarpaste? My friend has asked me to bake this for her boyfriend's 30th birthday and looking for tips as the ingredients are quite expensive if it goes wrong! Check out my blog for other vegetable based cakes - www.brightonbakery.co.uk

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• Babybel

  25 July 2011

  Babybel rated and commented on this recipe

  

  My dad suffers with Coeliacs and I've recently been told to stop eating Wheat and being cake lovers I wanted to find a cake that would not dry out or taste like cardboard and I've found it!! What an amazing cake!! It was extremely moist, so much so it took me 1hr 20 mins to cook it but it was lovely and light and fluffy and went down a treat. I will definitely be making it again but may try a little less butter and maybe only 3 rather than 4 eggs.

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• macey

  29 July 2011

  macey commented on this recipe

  does it freeze well?

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• macey

  29 July 2011

  macey commented on this recipe

  I want it for the top tier of a wedding cake, want to make it for use in four weeks, so if you have used fondant icing or frozen it please let me know! thanks

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• Charlotte

  13 August 2011

  Charlotte commented on this recipe

  My new boss made this cake especially for me as he had been told I am gluten free. All the team begged for the recipe. I made it myself the other day and was told :This is the best cake EVER!

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• Jepster

  13 August 2011

  Jepster rated and commented on this recipe

  

  Wow! Followed recipe exactly, and it turned out so well!!

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• roro_uk

  25 August 2011

  roro_uk commented on this recipe

  I want to make it low fat so that my husband and I can a piece as well as our friends who have gluten allergy. I've read somewhere you can substitute Light Philadelphia cheese for butter. Do you think this would work?

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• Caro

  01 September 2011

  Caro rated and commented on this recipe

  

  Easy cake and scrummy. None of my friends guessed the 'secret ingredient' of mashed potato. Will definitely do this one again, although it is probably best as a pudding cake.

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• swardl100

  08 September 2011

  swardl100 commented on this recipe

  Fantastic recipe, the only thing I would say is that I cooked it for 1 Hour 5 Minutes in my fan assisted oven before it was dry inside. Tastes great

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• maxine barrett

  11 September 2011

  maxine barrett rated and commented on this recipe

  

  Will make again! and again! I made it a yummy lemon Coconut combo as someone ate all the Almonds in the pantry so substituted 100g shredded coconut and made paste in food processor then ground 75g of quinoa in processor instead of 175g ground almonds. (you can now buy quinoa flour so will try that next time alot less hassle) Also had no ricer! so put through sieve to make light fluffly mash, put in freezer to cool quickly..to impatient to let cool on bench time! I did cook a good 10-15mins longer than suggested frim and springy to touch ;) Make sure you let your cake cool overnight, as the first one I made I tried to remove from tin only after 1/2 hour because it smelt sooo good! I ended up with Lemon Cake Crumble... still tasted good and served up as a pud and some homemade keifer yogurt, and yum with yogurt icecream! A cake all can enjoy even your skeptical non celiacs will never know its one of those GF recipes :)

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• Charlotte

  01 October 2011

  Charlotte rated and commented on this recipe

  

  This recipe was wonderful! So moist and delicious. It was very lemony! I usually have trouble with ceoliac cakes, as they turn out too dry, but this was perfect!

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• lauragale

  02 October 2011

  lauragale rated and commented on this recipe

  

  As usual BBC GoodFood have come up trumps again. So much infact that I had to share it on my blog http://www.coffeecakeandtantrums.com/2011/09/23/lemon-drizzle-cake-gluten-free/ I have used this recipe for the base of all my Gluten Free Cake inventions. To save time and money I have discovered that the fresh mash potato can be replaced with instant mash (potato flakes) from your local supermarket - but just be sure to buy the unflavoured varities!

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• Lulabellamozarella

  05 October 2011

  Lulabellamozarella rated and commented on this recipe

  

  Used 300g of raw potato to get 250g of mash as someone else suggested. I'm sure no one would've guessed the mash potato ingredient had I not said, 'Can anyone guess what the secret ingredient is in that potato?'. It was delicious and went down a treat. Everyone loved it. I used 'Pure Sunflower Spread' which is dairy-free and soya-free. Best gluten free cake I've tried, in fact, best lemon drizzle cake I've tried! x

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• honeybee

  09 October 2011

  honeybee rated and commented on this recipe

  

  Lovely cake and easy to make. Just found the lemon drizzle top was too sugary - would use half the granulated sugar another time.

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• RubyTuesday

  20 October 2011

  RubyTuesday commented on this recipe

  I'm allergic to potato. Could I substitute With sweet potato?

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• fatty

  03 December 2011

  fatty rated and commented on this recipe

  

  A wonderful moist gluten free cake, fantastic texture and taste. Also you get to play the 'guess the mystery ingredient game' with your guests.

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• PR

  05 January 2012

  PR rated and commented on this recipe

  

  Excellent recipe. We actually made cupcakes rather than a large cake. They needed c.15mins and came out perfect. Also did butter icing rather than lemon drizzle, which also works really well with a cupcake

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http://www.bbcgoodfood.com/recipes/5870/

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Ingredients

• 200g butter , softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder (Supercook does one)

FOR THE DRIZZLE

• 4 tbsp granulated sugar
• juice 1 lemon

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Gluten-free, Nut-free

Without drizzle

Ingredients

• 200g butter , softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder (Supercook does one)

FOR THE DRIZZLE

• 4 tbsp granulated sugar
• juice 1 lemon

Per serving

514 kcalories, protein 9g, carbohydrate 41g, fat 36 g, saturated fat 2g, fibre 2g, sugar 35g, salt 0.88 g

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